Baklava with Cranberry and Pistachio

Hi my dears...I'm back from the sleep mode....... Here summer started ....... and the end of spring.... I could see pollen flying in the air searching for the right flower for pollination. When we look back.... at least some of us have felt the vibe, when met the right and the most deserved person whom to share our life with right.....?

Baklava is a sweet in which the controversy is still on regarding its origin.... may it be middle Eastern, Turkish, Greek or Roman.... I can assure you that it will definitely win your heart. By Gods grace, it came out well and won our hearts. Cranberry and pistachio are crushed and filled in between the layers of phyllo pastry. Do you wanna munch a snack from phyllo pastry... ?then go for baked samosas. I got the recipe of Baklava from here.

Makes 24 to 48 bars

Preparation time : 45 minutes

Ingredients:

1 1/2 cup of dried cranberries (chop as needed)

1 1/2 cups of pistachio nuts (finely chopped)

1 1/3 cups of sugar

1/2 of a 16 oz of frozen Phyllo pastry sheets, thawed(20 to 24 sheets)

3/4 cup of melted butter

1/2 teaspoon of ground cardamom

For syrup:

3/4 cup of water

3 tablespoon of honey

1 teaspoon of pure vanilla extract

Method:

Stir together pistachio nuts, dried cranberries, 1/3 cup of sugar and cardamom and set aside.

Preheat your oven to 325⁰ F.

Take a 13X9X2 inch baking dish and brush its bottom with some melted butter. (I used a rectangular baking tray).

Unroll the phyllo dough and cover it with a damp kitchen towel. Layer six phyllo sheets in the prepared baking dish, brushing each sheet generously with melted butter. After taking each phyllo sheet, cover the rest with a damp kitchen cloth.

Spread about 1 cup of filling and repeat layering of phyllo sheets, each brushed with melted butter and filling twice more.

Layer the remaining phyllo sheets, on top of the last layer of filling, brush each side with melted butter. Drizzle with any remaining melted butter.

With a sharp knife, cut baklava into 24 to 48 bars.

Bake for 35 to 45 minutes until golden brown. Cool it slightly.

For syrup:

Stir together the remaining 1 cup of sugar, water, honey n vanilla. When it boils, reduce heat to simmer, uncovered for 20 minutes.

Drizzle the syrup evenly over slightly cooled baklava. Cool it completely and serve.

We all enjoyed and when it got finished, felt sad.... So try this and enjoy.... :-)